One afternoon (about five or six years ago) when the kitchen was a bit bare because I hadn’t gone grocery shopping, I was rummaging through the kitchen trying to figure out what I could make. I created a dish that was pretty tasty but didn’t write down measurements…. because I couldn’t. I threw it all together without thinking about how much of what I was putting where. I sound like Abbott & Costello’s “Who’s on First?” act.
Oh, how I digress. Anyhoo, because my husband liked the dish so much I ended up writing down the ingredients on a small piece of paper and filing it in the recipe binder. Over the years I’ve pulled out the tiny slip of paper and made this recipe multiple times, again without writing down the measurements. Well my friends (especially to my mother-in-law who loves this dish), I’m here to say I’ve finally done it! Over the weekend I re-created it with actual measurements anyone can follow. Woo hoo!
1/2 package angel hair pasta, cooked al dente
1/2 cup pine nuts, toasted
4 cups shredded zucchini
1 medium yellow onion, diced
3 tablespoons garlic, chopped or minced
1/4 cup mint, chopped
1/4 cup parmesan cheese
the juice of 2 lemons
2-1/2 tablespoons olive oil
salt and pepper to taste
whole mint leaves for garnish
Cook the pasta and toast the pine nuts. (Of course I’d make them toastier than usual when they’ll be on the blog.) Combine the pasta and pine nuts in a serving bowl and set aside.
Prepare the zucchini, onion, garlic, and mint to be chopped, diced, minced, etc. (Don’t ask me why the pasta box is in the picture.)
Place 1 tbsp. of olive oil in pan and saute onion about 1 min. Add garlic, saute 1-2 min. Add zucchini until al dente, 2-3 min. Salt & pepper to taste.
Place mixture and chopped mint in serving bowl.
I toss it a bit before putting in the remaining ingredients.
Add the remaining 1-1/2 tbsp. olive oil, the juice of 2 lemons, parmesan cheese, and salt & pepper to taste. Toss together.
Garnish with mint leaves and serve.
This dish takes about 30 minutes and serves 8.
Hope you enjoy!!!